Happy (almost) Halloween everyone! 🎃 The weather is getting colder, so I’ve been craving more hot and hearty meals. Stuffed peppers can be a perfect portable option for that take-to-work meal, while fueling you with a great source of carbs and protein to keep you running all day long! 🏃🏼‍♀️ Servings: 8 Calories per serving: 305 cal Protein per serving: 27 g Carbs per serving: 27 g Ingredients: 8 bell peppers 1.5 lb ground turkey 1 yellow onion (diced) 3 cloves garlic (minced) 1 can tomato paste 1 can diced tomatoes 1 can low-sodium kidney beans 1 cup cooked brown rice 1 cup sharp cheddar cheese (divided in 1/2) 1 Tbsp Italian seasoning 2 tsp oregano Salt and pepper to taste Directions: 1. Cut tops off of all peppers and remove seeds from inside 2. In a large pot bring water to a boil, then add peppers and boil for 5 minutes (to make them more tender), remove from water, and set aside to cool 3. Sauté turkey, onion, and garlic over medium-high heat in a large skillet until turkey is fully cooked (about 10-15 mins) 4. While turkey mixture is cooking, cook the rice. *I like to use the pre-bagged rice and boil it on the stove for easier cooking* 5. Once the turkey is fully cooked, add tomato paste, diced tomatoes, kidney beans (drained), cooked rice, and 1/2 cup cheddar cheese and stir 6. Remove mixture from heat. Pre-heat oven to 360 degrees. Place peppers on a baking sheet (sitting up), fill with turkey-mixture, and top with remaining 1/2 cup cheddar cheese. 7. Bake for 5 mins until cheese is melted 8. Remove from oven, let cool, and enjoy! 😋

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